4) In a large baking dish, layer with chopped onion, garlic, capers, olives, chopped tomatoes, fresh rosemary and thyme. Season with black pepper and salt.

5) Place the chicken on top of the vegetables and drizzle with olive oil. Pour the chicken stock into the baking dish and bake in oven for about 40 - 45 mins. Cook until chicken is golden brown and the vegetables have soften.

6) Serve chicken with vegetables, garlic toast and garnish with some fresh parsley.

6 comments:

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Translation:

About Me

Born and raised in Kuala Lumpur, Malaysia, Currently residing in Singapore

I love baking and experimenting with new recipes. I hope you enjoy your stay here and do leave me your comments! And if you do try out any of the recipes, I would love to receive your feedback.
Kindly note that all photographs from this blog should not be published without prior permission from the author.